One of the most fascinating aspects of South Korea for me is the influence of traditional Buddhist and Confucian philosophies observed in everyday life. Buddhist temples co-exist within the bustling urban landscape of Seoul. Temple stays are one of the top draws for many tourists. A visitor can stay for a night or two and experience monastery life. What I didn’t know is that there are actually temple restaurants that are owned and operated by Buddhist orders, serving highly specialized plant-based, monastic cuisine.

Delighted to experience this for the first time, the Korean Tourism Organization hosted a lunch for speakers of their 1st Wellness Tourism Forum at a traditional temple restaurant called "Balwoo/Baru Gongyang (발우공양)", which is literally translated to "monastic formal meal". Located in Insadong in a five-story building that is also home to the TempleStay Information Center, the restaurant is operated by the Jogye Order of Korean Buddhism.

CNN Travel voted Balwoo as one of the "Best 7 Restaurant for the Seoul Herbivore." There is no fish and no meat in keeping with the Buddhist reverence for all life and living in harmony with the world. Also the monks believe that garlic, onions, green onions, leeks and chives hamper spiritual practice so there ingredients are not used in monastic cuisine.

Natural seasonings and flavor enhancing powders are used including kelp, mushroom, bean and powders from seeds are used to make vegetable dishes, soup and kimchi.

“Eating meat extinguishes the seeds of compassion” - Buddha

Because Korea’s has four seasons, preserving methods such as pickling, dehydrating and fermenting were developed so that the vegetables and plants grown in spring could be eaten in the winter months. Plant-based food preserved in red pepper paste, soy sauce, soybean paste, salt and vinegar can be stored for a long time without losing any nutritional value. Fermented food has become more popular in the West, especially because for its healthy properties – said to lower cholesterol, boost immunity and inhibit cancer. As a whole, Korean food is low in cholesterol, nutrient-dense, high in fiber.

“Breaking bread with Wellness” was one of my wellness travel trends of 2014. Cooking and eating are both physical and often spiritual practices, and this is especially true when it comes to Korean Temple food. At Buddhist temples everything is a practice. Meals are prepared with intention and mindfully made every step of the way.

My meal was artfully created, beautifully plated and was a joy for my eyes and mind. Admittedly Korean food is a departure from what I usually eat and relied on the menu description to understand the various vegetables, roots and herbs over the course of the fixed price meal.

I felt especially good enjoying a 100% cruelty-free, eco-friendly, healthy dining experience. Perhaps if more people knew about temple food, the world would not only be healthier but more in harmony. Good for mind, body and spirit! Highly recommend and would like to go back!